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Naoussa 2017 - Dalamaras Winery
Domaine Dalamara

NAOUSSA 2017 - DALAMARAS WINERY

  Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

One of the 5 most talented young Greek winemakers!

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Why do we love it?

You do not see new labels from Domaine Dalamaras very often. Nothing gets released if Kostis is not fully satisfied. So when he says that now he has a wine called Naoussa and we know how much he loves Naoussa, we ‘d better stop doing what we are doing and listen to him. Naoussa 2017 Domaine Dalamaras came to supplement the estate’s basic label, the Paliokalias, whose production will be even less.

And when he says Naoussa, he means it. Typical of the variety, it expresses perfectly its place of origin. Normally, a Naoussa 2017 would be good to drink after 2022. Fortunately, this belongs to the past thanks to the efforts and experimentation of the new generation of wine producers of the area. Kostis and the "gang" of young and talented Naoussa winemakers change the classical austere style of the wines of the area, enabling them to be enjoyed pleasantly even when young. This would have seemed inconceivable in the past, given the acidity and intensely tannic character of the variety.

Kostis Dalamaras, one of the most charismatic Greek oenologists and winemakers, returned from his studies in Burgundy and having gained experience in Alsace, Roussillon and Catalonia, he paired tradition with the most modern international winemaking techniques, giving a new concept to the historic winery at the entrance of the city of Naoussa.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Light ruby ​​color in the glass, typical of the variety.

Moderate, progressive nose, with ripe plum having the first word and the typical tomato puree of Xinomavro following. Black cherry and raspberry are combined with cinnamon and allspice as time passes in the glass while tobacco and sage herbal notes appear gradually.

Moderate volume body, medium intensity, slightly dry tannins that soften day by day. The lively acidity refreshes the palate and gives vitality to the fruit. The spicy aftertaste leaves plum and chocolate in the mouth.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas ripe plum, tomato paste, black cherry, raspberry, cinnamon, allspice, tobacco, sage
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

NAOUSSA 2017 - DALAMARAS WINERY

PAIR IT

Combine it with red meats in the oven with herbs, hunts or heavy yellow cheese and sausages.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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